Long time no blog! Hi friends, Did you miss me? I missed you. Strange times we’re living in right now. This blog post is late. Way late, but it’s here. You know why I’m here, to share the bread baking I’ve been taking on since I’ve been quarantined. I think I’ve been in the house 12 weeks.. I’ve eaten so much bread. I can’t help myself.
Enter the Sweet Potato Biscuits. Yeah.. left over buttery, sugary sweet potatoes added to bread. Roll me outta here!
Sweet Potato Biscuits are fun, warm and comforting and I want you to make them.
Grab the Recipe here:
Sweet Potato Biscuits
Ingredients
3/4 cup pureed cooked sweet potato
1/2 cup buttermilk
1-1/2 cups White Lily flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick of butter diced fine (or use a grater)
Honey for topping.
Directions
Preheat oven to 425 degrees F
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Add sweet potatoes to dough and fold in well to.
Turn out onto a floured surface.
Pat or roll dough out to 1 inch thick, fold, pat again (I flatten and pat twice). Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake 12-15 minutes until golden brown.
Top with butter and warmed honey.
What is the baking time? And where does the honey fit in (not listed in the ingredients)?
12-15 minutes. top with honey for your enjoyment.